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Almond Pound Cake

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This Almond Pound Cake has a silky smooth texture and buttery rich flavor. Create a sensation with Duncan Hines Classic White Cake Mix.

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 50 Minutes
  • Servings: 12 slices
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Classic White Cake Mix
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 4 large eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 tbsp. almond extract
  • ¾ cup sliced almonds
  • 2 Tbsp. confectioners' sugar

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 10" Bundt® or tube pan.
  2. Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Beat with an electric mixer at medium speed for 2 minutes. Stir in sliced almonds by hand. Pour into prepared pan.
  3. Bake 40 minutes or until toothpick inserted in center comes out clean.
  4. Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
  5. Dust with sifted Confectioners’ sugar.

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Tips

Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies

So, the problem with this recipe is that I used parchment paper, and it stuck to the paper and DIDN'T want to come off. It was quite depressing. I added an extra egg like someone in the comments said, and it made a nice cookie DOUGH and it wasn't like a cake BATTER at all. My only concern is that it's not going to turn out like perfect little cookie slices. :( SO, I suggest using wax paper, NOT parchment paper.


Correcting Dry Cookie Dough

Correcting Dry Cookie Dough

If you find yourself with dry, crumbling cookie dough simply work in 2 tbsp. of butter or cream with your hands.





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